Ingredients

For the chips

• 800g unpeeled, even-size Maris Piper or King Edward potato
• 2 tbsp olive oil

For the peas

• 300g frozen garden pea
• 1 tbsp olive oil
• 2 tsp lemon juice

For the fish

• 650g (approx) skinless haddock, hake or cod fillet, cut into 4 equal-size pieces
• 50g self-raising flour, plus 1 tbsp
• 50g cornflour
• 1 egg white
• 125ml ice-cold sparkling water
• 1 lemon, cut into wedges
• 600ml sunflower oil, for frying

Method

1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
3. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
4. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature).
5. Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in to mix. Try and keep as many bubbles as you can so the batter stays light.
6. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Ingredients

• 100g each strong white and strong wholewheat flour
• 1 tsp or 7g sachet easy-blend dried yeast
• 125ml warm water

For the topping

• 200g can chopped tomato, juice drained
• Handful cherry tomatoes, halved
• 1 large courgette, thinly sliced using a peeler
• 25g mozzarella, torn into pieces
• 1 tsp capers in brine, drained
• 8 green olives, roughly chopped
• 1 garlic clove, finely chopped
• 1 tbsp olive oil
• 2 tbsp chopped parsley, to serve

Method

1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Ingredients

• 500g skinless, boneless chicken thighs
• 1 tsp flaky sea salt
• 1 tsp Sichuan peppercorns (use normal peppercorns if you can't find these)
• 1 tbsp cornflour
• 1 tsp Chinese five-spice powder
• 1 tsp sesame seeds
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 250g Asian greens such as pak choi
• Handful chopped coriander, sliced spring onions and cooked rice (to serve)

Method

1. Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
2. Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
3. Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.

Ingredients

• 225g block halloumi
• 2 tbsp flavourless oil (such as vegetable or sunflower oil)
• 1 large onion, chopped
• 2 garlic cloves, crushed
• Thumb-sized piece of ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 400g can chopped tomatoes
• 100ml double cream
• 80g fresh or frozen baby spinach
• 2 tsp sugar
• 1 tbsp garam masala
• 1 tsp nigella seeds
• Cooked rice, grains or naan, to serve

Method

1. Cut the halloumi into bite-sized cubes and set them aside. Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent.
2. Add the garlic and ginger to the pan. Cook for another 2 mins, stirring frequently, until they become fragrant. Stir in the cumin, coriander and turmeric, and cook for 2 mins more. Pour in the tomatoes and stir well. Simmer for 5-7 mins, or until the mixture thickens.
3. Reduce the heat and add the cream. Stir and simmer gently for 3-4 mins until thickened.
4. While the sauce is simmering, heat the remaining 1 tbsp oil in a separate pan over a medium-high heat. Fry the halloumi for 3-4 mins until golden brown on all sides.
5. Once the halloumi is browned, add it to the sauce along with the spinach, sugar and garam masala and stir to combine. Gently simmer for 5 mins until the spinach has wilted or defrosted. If the curry seems too thick, add a splash of water or more cream to loosen it. Scatter with nigella seeds and serve with rice, grains or naan.

Ingredients

• 1 tbsp sunflower oil
• 1½ kg braising steak, cut into 15cm cubes
• 4 guajillo chillies, stem and seeds removed, or dried chillies
• 1 large ancho chilli, stem and seeds removed
• 4 arbol chillies (optional)
• 2 medium tomatoes, cut in half
• 1 medium onion, quartered
• 2 garlic cloves
• ½ tsp dried oregano
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 2 cloves
• 3 black peppercorns
• 1 tsp white wine vinegar
• 2 bone marrow discs (ask your butcher)
• 15g sea salt flakes
• 2 bay leaves

To serve

• Handful of coriander, chopped
• 1 white onion, finely chopped
• Spicy salsa
• 2 limes, cut into small wedges
• 24 warmed corn tortillas (optional)
• Grated mozzarella (optional)

Method

1. Heat the oil in a large, heavy- based, ovenproof saucepan over a medium-high heat and brown the braising steak all over, about 8-10 mins. Set aside.
2. Heat a frying pan over a medium heat and toast the guajillo and ancho chillies for 2 mins, making sure not to burn them. If you want the birria to be spicy, add the arbol chillies. Transfer to a lidded saucepan with the tomatoes and onion. Peel the garlic and add this, too. Add 500ml water, cover, bring to the boil, then reduce the heat to a simmer and cook for 5 mins. Turn the heat off and set aside to cool.
3. Transfer the tomatoes, onion and chillies to a blender, reserving the cooking liquor. Add the spices, vinegar and 2 tbsp of the cooking liquor to the blender, then blend until smooth. Heat the oven to 140C/120C fan/gas 1.
4. Put the meat back over a medium heat, then add the bone marrow, salt and bay leaves. Pass the blended chilli sauce through a sieve into the pan to ensure it’s silky smooth. Pour in 1 litre water and the remaining cooking liquor. Cover and transfer to the oven for 3 hrs until the meat is tender and falling apart. After 1 hr 30 mins, season to taste.
5. Remove the meat from the broth using a slotted spoon, transfer to a board and shred using two forks. The broth should have thickened.
6. To serve, put shredded beef in a bowl, pour over the broth, then garnish with the coriander, onion and spicy salsa. Serve with limes on the side for squeezing over. Or, heat a corn tortilla, add some shredded birria beef and garnish with the coriander, onion and a squeeze of lime, and serve the broth on the side in a small cup. To make a Quesabirria, heat a corn tortilla, add some grated mozzarella cheese and some of the beef. Once the cheese has melted, pour 1 tbsp of the broth under and over the tortilla, and serve more broth on the side.